string bean salad with mustard vinaigrette |
Cuisine: French
Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
- 1 pound (500g) string beans, both ends trimmed
- 1 small red onion, diced
- 7 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 4 teaspoons lemon juice
- 3 ½ tablespoons fresh dill, chopped
- Salt and pepper, to taste
- Prepare a bowl of ice water and set aside.
- Bring salted water to boil in a saucepan. When bubbling, throw in your string beans and simmer the vegetables covered for 3 to 5 minutes, until slightly tender but still crispy. Timing precision is key here -- don't over boil them or they'll be soggy.
- Drain your string beans in a colander and immediately place them in the bowl with ice water to stop the cooking process. Drain your string beans again in the colander and place them in a bowl with the red onion. If you're not using your string beans right away, place them in the fridge.
- In a small bowl, mix the olive oil, Dijon mustard, white wine vinegar, lemon juice, dill, salt and pepper.
- Pour the dressing over the string beans when ready to serve. Mix well to combine.
ADAPTED FROM: Ina Garten's French String Bean Salad
TIP: Don't let the string beans sit in the dressing before serving them or the lemon will discolor the vegetables.
Recipe by Savormania at http://www.savormania.com/string-bean-salad-with-mustard-vinaigrette/
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